Richard Sandoval, the celebrated chef of Maya, artfully interprets traditional Mexican recipes by applying some of the principles of European cuisine to create his own imaginative style of Mexican cooking. In modern Mexican Flavors, his first cookbook, Sandoval shares adaptations of his popular restaurant dishes, explaining the origins and evolution of each dish and suggesting appropriate wines to accompany them. He also includes descriptions of and sources for Mexican ingredients, in case they're not available locally. Ignacio Urquiza's colorful photographs of the most beautiful regions of Mexico complete this culinary tour and give new insights into one of the world's favorite cuisines.